Crispy Ravva Dosa Delight

1.In a mixing bowl, combine the semolina, rice flour, yogurt, cumin seeds, mustard seeds, turmeric powder, salt, and black pepper.

2.Mix well and gradually add water to form a smooth batter. The batter should be thin enough to spread easily on the pan.

3.Add the chopped onions, green chilies, and coriander leaves to the batter and mix until evenly distributed.

4.Let the batter rest for about 15-20 minutes to allow the semolina to absorb the moisture and soften.

5.Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.

6.Once the skillet is hot, pour a ladleful of the batter onto the center of the skillet and quickly spread it into a thin circle using the back of the ladle.

7.Drizzle a little oil around the edges of the dosa and on top. Cook for about 2-3 minutes or until the bottom is golden brown and crispy.

8.Carefully flip the dosa and cook for another 1-2 minutes until the other side is also golden brown.

9.Remove the dosa from the skillet and repeat the process with the remaining batter, adding more oil as needed.

10.Serve the crispy ravva dosas hot with coconut chutney or sambar.